I love gingerbread, it`s essential for christmas. But as normal I want to try something new with use of the same spices. I imagined these cookies to be very chewy inside but I got a little dissapointed as they turned out crunchy on the outside and just a tiny bit chewy inside. I might have baked them too long.
8 minutes would have been sufficient I think. Good thing though, they tasted great.
8 minutes would have been sufficient I think. Good thing though, they tasted great.
Gingerbread Cookies with white chocolate
Makes about 40 cookies
2 1/2 cups flour
2 tsp. Ginger, Ground
2tsp. Cinnamon, Ground
1 tsp. baking soda
1/2 tsp ground cloves
1/4 tsp salt
1 1/2 sticks butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 tsp. Vanilla Extract
1/4 cup granulated sugar
1 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, cloves and salt in large bowl.
Cream butter and brown sugar with an electric mixer with paddle attatchement on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until combined.
Wrap dough in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on abaking sheets with parcement paper.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips
into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container
Makes about 40 cookies
2 1/2 cups flour
2 tsp. Ginger, Ground
2tsp. Cinnamon, Ground
1 tsp. baking soda
1/2 tsp ground cloves
1/4 tsp salt
1 1/2 sticks butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 tsp. Vanilla Extract
1/4 cup granulated sugar
1 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, cloves and salt in large bowl.
Cream butter and brown sugar with an electric mixer with paddle attatchement on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until combined.
Wrap dough in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F.
Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on abaking sheets with parcement paper.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips
into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container
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